Also known as heavy cream; contains not less than 36% milk fat. The fat provides rich flavor and whipping properties. It can be boiled without separating, unlike milk, because a high level of fat molecules buffers the protein molecules. Ultra-pasteurized cream has been brought to 280 degrees F for a number of seconds for longer shelf stability.

Cream with a fat content over 35 percent.

cream that has enough butterfat (30% to 36%) to be whipped

A must have in the kitchen. Especially by the third date(fifth if she's a keeper).

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